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We harvested at different stages of the ripening process and fermented and matured the wine using different methods. After destemming, the grapes were soaked for 24 hours at 5 °C, pressed, then once the must settled we carried out fermentation at 10-15 °C, partly on skins in a stainless steel tank. Once fermentation was complete the wine was matured sur lie for 5-6 months partly in 500-litre French and Hungarian casks and in a stainless steel tank.

We have several Rajnai Rizling clones on our Mindszentkálla estate. This variety was harvested when fully biologically ripe thus giving a far richer, more complex wine, with a nose in which ripe apricot dominates while minty, salty, creamy, citrussy notes are found on the tongue. After destemming, the grapes were pressed, then once the must settled we carried out fermentation at 10-15 °C in a stainless steel tank. Fermentation was handled at a low temperature for approximately 30-40 days, followed by a lengthy process of sur lies.